High-Protein Cowboy Butter Shrimp Linguine in Garlic Parmesan Cream Sauce

Creamy, garlicky, buttery, and packed with tender shrimp, this Cowboy Butter Shrimp Linguine is a satisfying high-protein dinner. The combination of smoky paprika, red pepper flakes, garlic, Parmesan, and lemon gives the sauce a rich, bold flavor without needing complicated ingredients.

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

🧾 Ingredients

For the Pasta & Shrimp

• 12 oz linguine
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• ½ tsp Italian seasoning
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice

For the Garlic Parmesan Cream Sauce

• ¾ cup low-fat milk or evaporated milk
• ½ cup low-sodium chicken broth
• ¾ cup freshly grated Parmesan cheese
• 2 tbsp light cream cheese
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1–2 tbsp chopped fresh parsley
• 1–2 tbsp reserved pasta water, as needed

👩‍🍳 Instructions

1. Cook the linguine
Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.

Drain the pasta and set aside.

2. Season the shrimp
Pat the shrimp dry with paper towels. Toss them with smoked paprika, red pepper flakes, Italian seasoning, salt, and black pepper.

3. Cook the shrimp
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add the shrimp in a single layer. Cook for about 2 minutes on the first side, then flip and cook for another 1–2 minutes, until pink and opaque.

Transfer the shrimp to a plate immediately so they don’t overcook.

4. Make the cowboy butter base
Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet.

Add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant. Don’t let the garlic burn.

Stir in the lemon juice and remaining red pepper flakes.

5. Make the creamy Parmesan sauce
Pour in the chicken broth and milk. Stir well, scraping up any flavorful browned bits from the bottom of the skillet.

Add the cream cheese and Dijon mustard. Whisk gently until the cream cheese melts into the sauce.

Allow the sauce to simmer gently for 2–3 minutes. Avoid a rapid boil.

6. Add Parmesan
Reduce the heat to low and gradually stir in the grated Parmesan.

Continue stirring until the cheese melts and the sauce becomes smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water.

7. Combine everything
Add the cooked linguine to the skillet and toss until every strand is coated in the creamy garlic-Parmesan sauce.

Return the shrimp to the pan and gently toss everything together for another minute or two, just until heated through.

8. Finish and serve
Sprinkle with fresh parsley and a little extra Parmesan. Add another squeeze of lemon if desired.

Serve immediately while hot.

💪 High-Protein Tips

• Use extra shrimp if you want to increase the protein further.
• Choose high-protein or protein-enriched pasta instead of regular linguine.
• Using low-fat milk and light cream cheese keeps the sauce creamy while reducing some of the calories.
• Add spinach, mushrooms, or broccoli for extra volume and fiber.

🍽️ Serving Suggestion

Serve one portion with extra shrimp and a side of steamed broccoli or a simple green salad. For a lighter meal, use high-protein pasta and plenty of vegetables while keeping the creamy sauce portion-controlled.

Approximate nutrition per serving: varies depending on the pasta and dairy products used; using high-protein pasta can substantially increase the protein content.